The Green Dish Blog

1 can condensed milk

1 1/2 cups heavy whipping cream

Juice and zest of 2 limes

In a bowl, combine condensed milk and lime juice, mix well and reserve. In another bowl, add the heavy whipping cream and beat using a hand electric mixer until it forms peaks. Add the condensed milk and lime mixture and half of the lime zest to the chantilly cream, mix to combine. Arrange mousse into individuals glasses and refrigerate for 30 minutes. Before serving, sprinkle the rest of lime zest to garnish. Serve and enjoy!

Ingredients: 

1 cup plain coconut yogurt 

1/2 cup pumpkin purée

1/4 cup maple syrup 

1 tablespoon pumpkin pie spice

In a blender, add all ingredients and blend until smooth. Chill for at least 30 minutes, serve with pecans. Enjoy! 

 

Ingredients:
3 peaches (cut in half, pit removed and sliced)
1 cup fresh blackberries
1 cup fresh raspberries
A few mint leaves
Juice from half lime

Directions:
In a bowl, combine the fruits, add the mint leaves and pour lime juice. Toss well, serve and enjoy!

Ingredients:

Apples or strawberries, watermelon or cherries

Bananas

Blueberries

Coconut flakes

Directions:

In a platter, arrange alternating the apples and bananas to create the flag. Add the blueberries in the corner of the tray and finish with coconut flakes. Enjoy!

Ingredients:

3 large Barlett pears (peeled, seeds removed and chopped)

1 1/2 cups fresh cranberries

7 tablespoons sugar

4 tablespoons rolled oats

3 tablespoons all purpose flour

1 tablespoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

3 tablespoon vegan butter

Directions:

Pre heat to 400F degrees. In a bowl, combine pears and cranberry. Add 4 tablespoons of sugar and mix well. Add the mixture to a baking dish. In another bowl, combine the remaining sugar, oats, flour, cinnamon, ginger and nutmeg. Add the butter and mix until crumbly. Add the mixture on top of the pear and cranberry mixture. Bake for about 30-40 minutes or until top is golden. Serve warm with your favorite vegan ice cream or whipped cream. Enjoy!

5 bananas

2/3 cup raw cane sugar 

1/4 cup water

1 teaspoon vanilla extract

2 cups whole wheat flour

1 teaspoon baking powder

A pinch of salt

A handful of chopped walnuts

1/2 cup fresh blueberries 

Pre heat oven to 350F degrees. In a large bowl, add 4 bananas and mash bananas with a fork. Add sugar, vanilla and water. Mix well. In another bowl, combine flour, baking powder and salt. Add the dry ingredients into the bowl with the wet ingredients. Mix well. Add chopped walnuts. Butter a 8" circle cake pan, cut remaining banana into slices and place slices into cake pan. Add the blueberries over the top and sprinkle some sugar, about 1/4 cup. Pour batter. Bake for about 50-60 minutes or until toothpick inserted into the bread comes out clean. Let it cool completely before removing from pan. Serve and enjoy!

1 3/4 cup unbleached all purpose flour

1 cup raw sugar cane sugar

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1 (15 oz) can pumpkin puree

1 large banana, mashed

1/3 cup vegetable oil

1/3 cup almond milk or water

1/3 cup chopped walnuts

1/3 cup dried cranberries

1/3 cup sunflower seeds

1/3 cup pumpkin seeds

Pre heat oven to 350F degrees. In a medium bowl, combine the flour, sugar, baking powder, cinnamon, ginger, cloves and nutmeg. Set it aside. In another bowl, combine pumpkin puree, banana, oil and almond milk. Add the dry ingredients to the wet ingredients, mix really well. Add the walnuts, cranberries, sunflower and pumpkin seeds, mix really well. Pour the batter into a buttered loaf pan (8x4). Sprinkle some pumpkin seeds on top. Bake for 45-60 minutes or until when a toothpick inserted in the center comes out clean. Remove the pan from the oven and let it cool before removing from the pan. Serve and enjoy!